Ingredients:

  • 3 Large Russet Potatoes (approx. 2 lbs / 900g), scrubbed and cut into 1/2-inch wedges
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tsp (6g) Fine Sea Salt
  • 1/2 tsp (1g) Freshly Cracked Black Pepper
  • 3 tbsp (42g) Unsalted Butter, melted
  • 4 cloves Garlic, finely minced
  • 1/2 cup (45g) Parmigiano-Reggiano, finely grated
  • 2 tbsp Fresh Flat-leaf Parsley, finely chopped
  • 1/2 tsp (1g) Red Pepper Flakes

Instructions:

  1. Cut potatoes into 1/2-inch thick wedges. Submerge them in a bowl of ice-cold water for at least 20 minutes to leach out surface starch.
  2. Drain the potatoes and pat them thoroughly dry with a lint-free kitchen towel. Allow them to air-dry on the counter for an additional 5 minutes to ensure all moisture is removed.
  3. Preheat oven to 425°F (220°C). In a large bowl, toss the dry wedges with olive oil, sea salt, and black pepper until evenly coated.
  4. Arrange the wedges in a single layer on a heavy-duty rimmed baking sheet, ensuring they do not touch. For maximum crispness, use a wire cooling rack set inside the baking sheet.
  5. Roast for 30–35 minutes, flipping the wedges halfway through, until they achieve a deep golden-brown color and a crisp exterior.
  6. While the fries are roasting, whisk together the melted butter, minced garlic, grated Parmigiano-Reggiano, parsley, and red pepper flakes in a large mixing bowl.
  7. Immediately transfer the hot baked fries into the bowl with the garlic parmesan mixture. Toss vigorously until the residual heat melts the cheese into a creamy coating.